AHF announces 2013 award winners

Eisenberg and Perez honored with Exemplary Leadership Awards

May 2—The Association for Healthcare Foodservice (AHF) has announced the winners of its 2013 awards program. The four awards, Future Horizons, Spotlight, Partnership in Leadership and Exemplary Leadership arereserved for “individuals who have shown great leadership and achievement in the healthcare foodservice industry,” according to a press release. These awards, along with the Lifetime Achievement Award, Making a Difference Award and Presidential Special Service Award, will be presented at the annual conference in New Orleans in June.

The 2013 AHF award winners:

Exemplary Leadership Award

Eric Eisenberg
Executive Chef, Retail Operations Manager
Swedish Health Services
Seattle

Betty Perez
Senior Director
NYU Langone Medical Center
New York

Future Horizons Award

Aatul Jain
Retail Operation Manager, Chef
Saint Clare’s Health Systems
Denville, N.J.

Partnership in Leadership Award

Wexner Medical Center at Ohio State University
Columbus, Ohio
Operator Member: Julie Jones, director of nutrition services
Administrators: Mary Angela Miller, administrative director; Randy Allen, chief financial officer; Kent Hess, associate executive director

Spotlight Award

Dan Henroid
Director, Nutrition and Food Services
UCSF Medical Center
San Francisco

Angelo Mojica
Director, Food and Nutrition Services
UNC Hospitals
Chapel Hill, N.C.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources